Ingredientssalad

  • 2 cups cooked and cooled quinoa
  • 2 cups rocket
  • 1/4 purple cabbage
  • 1 sweet potato
  • 1 capsicum
  • 1 parsnip
  • handful coriander and mint
  • 3 celery sticks
  • 1/2 cup almonds
  • 1/2 cup pumpkin seeds
  • 2 tsp cinnamon
  • juice of 1/2 lemon
  • 1 tbsp olive oil
  • goats cheese

Directions

  1. Preheat oven to 200deg. Chop and dice sweet potato, capsicum & parsnip. Place on baking tray and season with salt, pepper & olive oil. Cook in oven until golden brown (approx 20min)
  2. Place almonds, pumpkin seeds and cinnamon in a medium heated pan and toss until coated. Cook until brown. Set aside to cool
  3. Thinly slice cabbage and place into a bowl with rocket, sliced celery, quinoa, roasted veggies, goats cheese, coriander, mint, almonds & pumpkin seeds
  4. Squeeze lemon juice and olive oil over salad and toss with hands until mixed